Yogurt Cheese Dip Recipes

Steps:

• In a bowl, combine the yogurt, Parmesan cheese, sour cream, parsley, green onion, mustard, onion powder, salt and pepper. Cover and refrigerate for at least 2 hours. Serve with assorted vegetables.

Steps:

• Line a strainer with four layers of cheesecloth or one coffee filter and place over a bowl. Place yogurt in prepared strainer; cover yogurt with edges of cheesecloth. Refrigerate for 8 hours or overnight., Remove yogurt from cheesecloth and discard liquid from bowl. Combine sesame seeds, salt, cayenne and cumin. Spread yogurt on a serving plate. Drizzle with oil. Sprinkle with sesame seed mixture and lemon zest. Serve with pita chips.

Steps:

• Place the shallot, garlic, lemon juice, yogurt, mayonnaise, Gorgonzola, Tabasco, salt, and pepper in the bowl of a food processor fitted with the steel blade. Pulse the processor about 12 times, until the mixture is almost smooth but still a bit chunky. Add the chives and pulse two or three times, until combined. Transfer to a serving bowl, cover with plastic wrap, and chill for at least 2 hours to allow the flavors to develop. Serve with vegetables and/or crackers for dipping.

Steps:

• For the dip base, mix 100g light soft cheese with 50g fat-free bio-yogurt.
• For garlic & herb, stir in crushed garlic clove, snipped chives, a little lemon juice and fresh ground pepper.
• For the fish dip, take the chopped smoked salmon and a few sprigs of chopped dill and stir in the base dip.
• For spice-lovers, stir a little chilli dipping sauce, to taste, through the base mix.
• Go Greek and stir through grated cucumber, and a handful of chopped mint.

Steps:

• Heat oven to 400. Using a fork, prick eggplant in several places to keep it from bursting. Put on a baking sheet and roast on oven's center rack for 30 to 45 minutes, or until it can be easily pierced with a knife. Let eggplant cool until safe to handle
• Remove skin from eggplant and put flesh in a food processor along with olive oil, garlic, yogurt cheese, lemon juice, salt and cayenne. Pulse mixture until smooth and thoroughly combined, about 20 to 30 seconds. Taste, adjust seasoning and serve with toasted pita chips or crudités.